It’s the weekend. You want something a bit more exciting than bog standard toast or cereal for breakfast but you don’t want to spend half the morning in the kitchen slaving away. So how about these Oat Pancakes? They are so easy to prepare, quick to cook and they pack a pretty healthy punch and all.
I am a massive fan of oats and think they absolutely deserve their superfoods title. They’re packed full of protein, fibre and B vitamins. They are low GI, so will keep you full for hours and have also been linked with lowering cholesterol. Oats in their purest form are also gluten free (but many varieties are produced in factories with other grains so coeliacs still need to be careful).
So yes, I think oats are pretty freaking fantastic! I am lucky that my fussy little eater will eat porridge for breakfast a few times a week. I’ve also been looking at other ways to include oats in our breakfast so we don’t get bored of them. And hence these oat pancakes were born!
They are wonderfully dense and a portion of just two pancakes with fruit keeps me full until lunchtime. I topped these pancakes with maple syrup, but you could also use honey or even a fruit sauce. You can also chop and change the fruit topping depending on what’s in season. Blueberry season is just beginning here in the UK but this recipe will work just as well with raspberries in the autumn and perhaps some stewed apple going into winter. Yum!
My fussy little eater’s eyes lit up when she saw these pancakes on the table for breakfast. Layering them with banana creates a bit of a showpiece and definitely got her excited about breakfast. Yay, result!Print
A superfood rich breakfast of oat pancakes, layered with banana and topped with blueberries. Makes 6 pancakes.
- 200g oats
- 240ml milk
- 2 tbsp greek yoghurt
- 1 egg
- 1 tsp sugar / sweetener
- 1 tsp bicarbonate of soda
- cooking spray or oil to fry
- 1 banana, sliced
- 50g blueberries
- Maple syrup or honey to serve
- In a food processor blitz the oats until they become more fine.
- Add the milk, yoghurt, egg, sugar / sweetener and the bicarb and blitz again until well combined.
- Add oil or cooking spray to a frying pan over a medium heat. Cook one pancake at a time by adding a small ladle of the oats mixture to the pan. The mixture will rise slightly with the bicarb so don’t make the pancake too big! Cook on one side for 3-4 minutes until browned. Flip the pancake and cook for another 3-4 minutes. Remove and place on a plate or keep warm in a low heat oven.
- Add a small bit of oil or cooking spray to the pan between each pancake to prevent them from sticking.
- When all the pancakes have been cooked, layer them between slices of banana, top with blueberries and serve with maple syrup or honey.